Sunday Morning Fry Up: Hashed Veg with Eggs

love my veg and this is one dish that I make over and over again.... 

so easy if using packages of precut veg but if not, this is well worth the effort

3 - 4 T olive oil

5 parsnips, small, peeled & chopped (about 1.5 cups)

5 carrots, large, peeled & chopped (about 3 cups)

1 large onion, chopped

1 8oz pack of button mushrooms, quartered

2 t minced garlic

1 t chili powder

1/2 t cumin

1/2 t paprika

salt & pepper

4 eggs

Preheat oven to 425

Place all the vegetables in a bowl.  Add olive oil and toss.  Sprinkle spices one at a time, tossing before adding the next.

place on baking sheet and sprinkle with salt & pepper

Bake for approx. 30 - 40 mins,  tossing/turning at half way point

Make 4 indentations in the veg hash and break an egg into  each one.

return to oven  and bake for 5 - 10 mins more, until eggs are set but not firm (runny yolk the best)

Enjoy!

Pot Roast with Butternut Squash & dates

my favourite comfort crock pot dish is not picture perfect by any means but boy is it good! Can't say what I love more... meat or veg so I always add more!

½ c tomato paste

½ t salt

½ t pepper

2 lb boneless beef chuck roast

1 med butternut squash, about 1.5 lbs, cut into 1.5 inch cubes (1 pkg of precut works too)

2 medium onions, each cut into 6 wedges

1 cup beef broth

½ cup fresh orange juice

8 pitted dates, cut in half

2 bay leaves

In a small bowl, stir together the tomato paste, salt and pepper.  Spread mixture all over the sides of the road.  Place in slow cooker.  Add the squash, onions, broth, orange juice, dates and bay leaves.

Cover and cook on low for 7 to 8 hours or on high for 3.5 to 4 hours.  Remove and discard the bay leaves Serve beef and vegetables with cooking juices and top with parsley if so desired.  

I serve with a sweet potato mash & fresh arugula salad greens.  

Courtesy of:  Whole30 slow cooker cookbook

Pan Seared Salmon in red curry sauce served over a bed of sauteed Bok Choy

The salmon is first coated with red curry paste and then quickly pan seared to create a crusty glaze.  It is then poached in a savory Thai red curry sauce – Impeccably moist and flaky entrée.  

Company worthy dish but easy enough to make any day

1 T coconut oil, melted, divided

1.5 t red curry paste, divided

4 – 6 oz salmon steaks with skin on

½ c coconut milk

1 t fish sauce

½ t fresh lime juice

½ t grated fresh ginger

½ t minced garlic

Directions:

Place 2 t of the oil, 1 t of the curry paste in a small bowl and stir well. Rub the paste on the top and sides of each salmon filet

Place the remaining teaspoon of oil in a large skillet and heat over medium high heat.  Add the salmon, skin side up and pan sear for 3 mins.  Carefully flip the fillets over

Add the rest of the ingredients and the remaining ½ t curry paste to the skillet.  Poach the salmon in the liquid for 5 to 7 mintues, until the centre of each fillet just cracks and flakes.  Remove fillets and keep warm on a plate covered with foil

Simmer the sauce for 3 -5  mintues, until reduced by half and
Serve the fillets topped with red curry sauce.

Bok Choy

heat a large skillet over medium high heat for a minute to allow it to warm up. Add  coconut  oil to the pan and sauté the 6 baby bunches of bok choy over medium high heat for five minutes until it is lightly browned and softened. Add 2 large cloves garlic for the final minute of the sauté along with salt and a generous crack or two of black pepper.

adapted from:  Against All Grain, Danielle Walker

North African Chicken Skillet with Sweet Potato Noodles

I love anything with dates and this dish never fails to disappoint!   Chicken & sweet potato noodles cooked in tomato sauce  with dates & orange juice - Delish! 

1.25 – 1.5 lbs boneless, skinless chicken breasts

1 ½  t paprika

1 t salt

¾ t cinnamon

2 T extra virgin olive oil

3 medium shallots, sliced

1 large sweet potato, peeled and spiralized

1 - 14.5 oz can diced tomatoes, undrained

½ c chopped pitted unsweetened dates

¼ c fresh orange juice

Sliced almonds, toasted

Place each chicken breast between two pieces of plastic warp and use the flat side of a meat mallet to flatten to an even ½ inch thickness.  Sprinkle both sides of the chicken with the paprika, salt and cinnamon.

Heat the olive oil in a an extra large skillet over medium high heat.  Add the chicken and shallots.  Cook, turning one, until the chicken is lightly browned but not cooked through.  About 2 to 4 mins.   Transfer the chicken to a plate and cover to keep warm

Add the sweet potatoes noodles, tomatoes, dates, orange juice and shallots to the skillet and stir to combine.  Return the chicken to the pan and cook until no longer pink and the sweet potato noodles are tender.  About 6 to 8 mins.  Serve with sliced almonds and parley if so desired.  

Courtesy of:  Whole30  cookbook, Melissa Hartwig

Slow Cooker Italian Beef Roast

6 small Yukon gold or other yellow fleshed potatoes, peeled

3 carrots, halved and cut into chunks

1 fennel bulb, halved , trimmed and cut into wedges

1 large onion, cut into wedges

1 ½ T dried parsley

1 T Italian seasoning

1 T fennel seeds, crushed

1 t garlic salt

1 t pepper

1 beef chuck or other pot roast (no more than 5 lbs)

1 T extra virgin olive oil

2/3 c beef broth

2 T quick-cooking tapioca, crushed

Place the potatoes, carrots, fennel bulb and onion in a 4 quart slow cooker.

In a small bowl, combine the parsley, Italian seasoning, fennel seeds, garlic salt and pepper.  Rub the mixture on all sides of the beef.  

Heat the oil in a large skillet over med high heat.  Add the beef and brown on all sides.  Transfer the beef to the slower cooker.  In a small bowl, combine the broth and the tapioca and add to the slow cooker.

Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Drizzle sauce over the meat and veg on serving platter and serve immediately. 

Note:  leftovers freeze well for another day.  

Courtesy of:  Whole30  cookbook, Melissa Hartwig

Seared Scallops with Butternut Squash Puree

 Great appetizer and sure to impress at your next dinner party

1.5 lbs scallops, tendons removed

2 lbs butternut squash, peeled and cut into cubes

4 T ghee

1 T water

salt & pepper

pinch of dried chili peppers

3 T red onion,  minced

3 t fresh sage, minced

1.5 T lemon juice

Place squash in a covered  bowl and microwave until tender.  Stopping to stir occasionally.  I do at 5 min intervals and stop when softened.   Place in food processer along with 1 T ghee, 1 T water and pinch of dried chili peppers.  Wizz until pureed to silky smooth consistency.

Heat frying pan and 2 T ghee until hot.  Add scallops and cook without moving until brown - 1 to 2 mins.  Flip scallops and continue to  cook until firm and centre is opaque.  Approx 1 minute more.
Transfer scallops to plate.  Add onion & sage and remaining tablespoon of ghee and cook until fragrant.  Stir in lemon juice and deglaze.  

Ahi Tuna Tartare

2-3 chopped green onions

3 t coconut aminos

¼ t toasted sesame oil

½ t minced garlic

½ t fresh lime juice

¼ t freshly grated ginger

¼ t sea salt

1 lb fresh sushi grade ahi tuna steak, cubed

1 avocado, diced

1 mexican yellow mango, diced

1 cubanelle pepper, finely diced

2 T minced poblano pepper, seeded

1 red hot chili pepper. seeded and finely chopped

Directions

Place the green onion, coconut aminos, sesame oil, garlic, lime juice, ginger and salt in a bowl and whisk to combine.
• Cut the tuna into small cubes cubes and place in a large bowl
• Add the avocado, mango and pepper and stir to combine.
• add the marinade and  mix gently to coat. 
• Cover and refrigerate for 30 mins before serving

Serving options:

• place in a mold/ramiken - can add more diced avocado on top, invert onto serving  platter; garnish with green onion
• stacked between layers of crisp  sweet potato or potato chips
• served in shot glasses